i just got a Brinkman Smoke N'grill and wanting to go at it! That looks awesome.....How long per pound and at what temp please? Any wood chips and what kind? Apple?
I covered the roast with a dry rub then wrapped in the bacon, I used hickory chips. Over the drip pan, hit it with smoke for about the first hr. then low and slow for 3 more hrs. @ 250 degs Took it off and covered with foil to rest for @ 1/2 hr. I had a thermometer stuck into it and pulled it off at 150 degs. (med)
It was very juicy, the rub penetrated the roast well and the bacon took on majority of the smoke flavor, so once it was cut and served it blended well.
PS: This was my first attempt at smoking a venison roast.
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